Fillet Steak - best way to cook?

[philmots]

Just got some for dinners and I don't want to ruin it...

Fry or grill?

[D5M]

Here's what I do.

Firstly, get the meat out of the fridge at least an hour before the start.

Get a griddle pan (or heavy frying pan if you don't have one) on the hob - full heat for 10 minutes. It'll smoke like hell but that's fine.

Rub some oil (not olive) and pepper on the steak beforehand and perhaps a little salt (immediately before).

Then it's 1.5 minutes on each side in the pan. Turning just the once.
Onto a warm plate, covered in foil for 5-10 mins.

Delicious.

I'd also bung a knob of butter and a splash of wine in teh pan after to create a little 'jus'.

Good luck!

[Ultuous]

^^^^

That's exactly it in a nutshell (although cooking time will vary on the thickness of the steak of course!)

Personally I think fillet's best with some kind of dressing/ sauce... Walnut and Tarragon pesto or Bois Boudrin are my usual faves!

[MKnight702]

3 minutes cooking sounds overdone to me! Anything past heating up to body temperature sounds a bit like cooking to me.

[LordGrover]

As above, timing depends on thickness and starting temperature.
I find these days, many 'low-tech' pubs/restaurants under-cook their steaks. I think they don't really know how to cook properly and go on the safe side, just in case.
I like mine with the juices running red - this is not raw blood nor purply flesh.

[philmots]

Cheers guys. Personally not keen on too much red.

[lawrence567]

I may get slated for this but i wok them!

[Marf]

lawrence567 said:

I may get slated for this but i wok them!

As do I. The thickest pan I have is my tefal wok.

Oven to 200c, Get pan smoking hot, oil the steak which has got to room temp and been seasoned, do it for about 1.5 min on one side, flip it over and then bung it in the oven for 2-3 minutes.

[RichB]

philmots said:

Cheers guys. Personally not keen on too much red.

If you are not keen on rare stake then you may be better with siloin or rib-eye. Fillet really is best served rare. But either way fry it in some way, griddle, frying pan, wok... all the same really. For sauce I add a dash of brandy to the hot pan, then stir in cream, lots of black pepper and a dash of worcestershire sauce.

[hairykrishna]

RichB said:

philmots said:

Cheers guys. Personally not keen on too much red.

If you are not keen on rare stake then you may be better with siloin or rib-eye. Fillet really is best served rare. But either way fry it in some way, griddle, frying pan, wok... all the same really. For sauce I add a dash of brandy to the hot pan, then stir in cream, lots of black pepper and a dash of worcestershire sauce.

Not rib-eye. You need to cook that a bit more to render the fat out.

[RichyBoy]

This way looks delicious, not sure for fillet though:

http://forums.egullet.org/index.php?/topic/119838-...

What's the difference between things like de buyer carbon steel pans and the tefal stuff you can get anywhere?

[slippery]

I take it from what's being said, that you don't put any oil in the pan, just on the steak?

[hairykrishna]

RichyBoy said:

This way looks delicious, not sure for fillet though:

http://forums.egullet.org/index.php?/topic/119838-...

That looks like a seriously nice piece of steak.

[cornet]

slippery said:

I take it from what's being said, that you don't put any oil in the pan, just on the steak?

Get the pan very hot then either put some oil in or put oil on the steaks. If you put oil in to start with then you'll end up with lots of smoke

[15peter20]

A top tip I've just discovered is to make a paste with oil and beef stock cube and then rub the steak in that beforehand - it's a winner!

[D5M]

15peter20 said:

A top tip I've just discovered is to make a paste with oil and beef stock cube and then rub the steak in that beforehand - it's a winner!

I don't think a good steak should need a stock cube rubbed on it. I'm willing to try it though - maybe just a corner or something.

[LordGrover]

hairykrishna said:

RichyBoy said:

This way looks delicious, not sure for fillet though:

http://forums.egullet.org/index.php?/topic/119838-...

That looks like a seriously nice piece of steak.

... and an interesting method.
I'll be giving that a go sometime soon.

[D5M]

LordGrover said:

... and an interesting method.
I'll be giving that a go sometime soon.

It does look good. That's a $60 steak too which makes me want to try it all the more. What would that be in a restaurant, $200+?

[RichB]

hairykrishna said:

RichB said:

philmots said:

Cheers guys. Personally not keen on too much red.

If you are not keen on rare stake then you may be better with siloin or rib-eye. Fillet really is best served rare. But either way fry it in some way, griddle, frying pan, wok... all the same really. For sauce I add a dash of brandy to the hot pan, then stir in cream, lots of black pepper and a dash of worcestershire sauce.

Not rib-eye. You need to cook that a bit more to render the fat out.

So you agree with me

[hairykrishna]

RichB said:

So you agree with me

Oops, yes I do. My tired brain obviously misread your comment as 'if you are keen on rare steak'!